Cut and Care Guide

F LO R E

T FA R M ’ S

COMPLETE CUT AND CARE G U I D E F O R 1 0 0 S P E C TA C U L A R SEASONAL BLOOMS HOW TO GET THE MAXIMUM VASE LIFE—And EnjOyMEnT—FrOM yOUr cUT FLOWErS

TA B L E O F C O N T E N T S A LETTER FROM ERIN p. 3 CUTTING YOUR FLOWERS p. 5 CARING FOR YOUR CUT FLOWERS p. 8 HYDRATION CATEGORIES p. 10 EXTENDED STORAGE p. 12 FLOWERS A-Z p. 14

THE SUMMER I GREW MY FIRST CUTTING GARDEN, I was eager to share the bounty with family and friends. I harvested the biggest, prettiest blooms I could find, and as I arranged them I noticed some fared better than others. While many lasted for a week or more, others wilted quickly and some never even opened fully in the vase. I learned that many of my favorite garden flowers were quite finicky once cut.

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Over the years, I’ve learned what it takes to keep flowers fresh for as long as possible. Many of these techniques I learned the hard way. I still remember my heart sinking when I discovered the lilacs I had painstakingly harvested for an important event the evening before, wilted in their buckets the next morning. Or the time a florist called in a panic because the poppies I had just delivered for her biggest wedding of the year were dropping petals all over the counter. Had I better understood post-harvest care techniques, I could have avoided these failures and many more. Figuring out the proper time to harvest flowers and what to do with them post-harvest to ensure maximum vase life can seem pretty confusing at first. It really is a science unto itself. If you cut too soon, some blooms will wilt or never open; cut others too late and they will fall apart within a matter of hours. Over the last decade, I’ve tried every trick in the book, and even made up a few of my own, to get the maximum vase life out of each and every flower we grow at Floret. I’m thrilled to finally be able to share all of my time-tested tips for the care of my favorite cut flowers and foliage with you. Enjoy!

CUTTING YOUR F LOW E R S BEST prAcTIcES FOr HArVESTInG yOUr BLOOMS

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In order for freshly harvested flowers to stay vibrant, water needs to be able to move freely up and down the stems. Dirt and bacteria can quickly clog up and prevent the flow of moisture, resulting in wilted stems and a shortened vase life. The following practices, proven by research and experience, will effectively prevent premature wilting of your cut flowers. These techniques are utilized here at Floret and by other professional flower growers.

ALWAYS US E CL EA N b U Ck ET S A ND vASE S .

Thoroughly clean your buckets and vases with hot soapy water prior to putting fresh cut flowers into them. Dirt and bacteria can quickly clog up the stems of your flowers and will significantly shorten their vase life.

USE CLE AN , S H A R p C L I p pER S . Rusty, dull

flower clippers are not only frustrating to use, but they can damage stems and reduce the vase life of your flowers. Be sure to invest in a pair of high quality clippers (I always have my favorite snips, available in Floret’s online shop, close at hand). Keep them clean and sharpened.

HA RvE ST I N T H E CO O L E ST pA RT S OF T H E DAY. Early morning or in the evening are the best times

to cut flowers and foliage because this is when they are the most hydrated. Blooms harvested during mid-day heat wilt faster and have a harder time bouncing back than those cut during cooler times of day.

TA kE A b U CkE T OF WAT E R WIT H YOU INTO T H E G ARDE N. It’s easy to get so caught up in

the beauty of nature when harvesting that suddenly an hour has passed and all of your little piles of flowers are strewn around the garden, wilting in the sun. By taking a bucket with you, flowers can be placed into water right away. Just make sure all your stems are well below the water line as fresh flowers drink a lot of water, especially in the first few days.

HAR vE ST AT T H E p RO p E R STAG E . Each

variety has its own special tricks, which I will share in the following profiles, but a good rule of thumb is to cut flowers when they are between one-third to half way open and before they’ve been heavily pollinated. Once the bees get to your blooms, the flowers will fade much faster. For foliage, it’s important to wait until the stems are mature and firm. If picked too young, they won’t last long in the vase, often wilting immediately.

cUTTInG yOUr FLOWErS

MAXI MI ZE ST E M L ENGT H . When harvesting,

be sure to cut deeply into the plant. By doing so, you encourage the plant to send out more branches at the base, resulting in longer stems and more of them. Plus, longer stems are better for arranging and command a higher price if you plan on selling them.

REMOv E b OT TOM L EAvES F R O M ST E MS.

Leaves that have been left on the stem and then submerged in water will start to decay very quickly. The bacteria created during the process of decay can build up in the bucket and prevent the stem ends from taking up water.

ALLO W F LO WE R S T I M E TO “ R EST ” pRIOR TO ARRAN GI N G T H EM . This process is called

conditioning and though often overlooked, is a critical step. After cutting your flowers and foliage, place them

into deep, cool water overnight (or at least 3-4 hours) to allow the stems to drink up water. You’ll be amazed at how some of the more wilt-prone flowers will stay perky after being conditioned before arranging.

RE- CU T T H E ST E MS . Prior to arranging your

flowers in a vase, re-cut the stems at a 45-degree angle to ensure the stem has maximum surface area to take up water. This also prevents blunt-cut stems from resting on the bottom of the vase, which can impede water uptake.

kE Ep YO U R FLOWE RS IN A COOL S pOT, AWAY FROM FRU IT. Flowers last longer when

kept away from heat, bright light, and ripening fruit and vegetables. Ethylene gas, emitted by ripening fruit, vegetables, and decaying plant matter can cause flowers to wilt faster.

cUTTInG yOUr FLOWErS

CARING FOR YOUR C U T F LOW E R S Best practices for post-harvest care

ou’re probably familiar with the little packets of flower food that come with most grocery store bouquets, and may be wondering if those little things are actually beneficial. Well, they are. Commercial post-harvest products contain different variations of three key ingredients: sugar, an acidifier, and a biocide. Combined, they work together to feed the flower, keep the environment acidic to promote water uptake and also fend off harmful bacteria. If you’re growing flowers purely for personal enjoyment and don’t want to make the added investment of purchasing post-harvest products, don’t worry. While the use of these floral solutions is preferable, it is not absolutely necessary and shouldn’t dissuade you from © FLOrET | FLOrETFLOWErS.cOM

cutting and enjoying your flowers. If you follow all the best practices for harvesting, and simply change the water in your vase every other day, your flowers should still have a good vase life. However, if you plan to sell your flowers, commercial post-harvest products are essential tools in the FarmerFlorist toolbox. These solutions have been shown to extend the vase life of cut flowers by more than 60 percent by reducing the pH of the water and by stimulating water uptake and food consumption. Typical blooms that might last 5 days in plain water will persist for 7-9 days if preservative is added, plus the color will stay vibrant and the petals will remain plump until the end. cArInG FOr yOUr cUT FLOWErS

The following products can be found at most floral wholesalers or ordered online direct from the companies that manufacture them. We use many post harvest products here at Floret and can vouch for their effectiveness. However, Floret has not been paid to endorse any brands or products listed in this guide. Please note that if you’re a certified organic grower, these products are not approved for organic production.

Q u i ck D i p

Quick Dip from Floralife has long been an industry go-to for reviving wilted blooms and helping jump start the hydration process of some of the more finicky varieties like scented geraniums and hydrangeas. Simply dip the bottom few inches of freshly cut stems into the concentrated solution for a couple of seconds and then place into water with your desired floral preservative.

HYDR ATO R

Many flowers benefit from being harvested into water containing a hydration solution, especially in the heat of the summer when temperatures are high. Place stems into water mixed with a hydration solution. Hydraflor from Floralife and OVB from Chrysal are two popular brands of commercial hydration products. Be sure to accurately measure the solution according to the dosage instructions when mixing with water.

HO L D I NG SO LU T I O N

If you sell to florists, grocery stores or other retailers, your flowers will need a little extra care in order to withstand the rigors of being stored, transported, and

displayed for extended periods of time. This is where holding solutions come into play. These solutions include a minimum amount of sugar, plus disinfectants to keep the water clean and flowing for up to 5 days. If you will be holding flowers in the cooler for any length of time, or delivering mixed bouquets or straight bunches, holding solution is key. 200 Storage from Floralife and Professional #2 from Chrysal are two commonly used holding solutions. CVBN from Floralife, also referred to as Gerbera Pills, are slow release chlorine tablets that help certain “Dirty Flowers” from prematurely polluting their water. Each tablet treats 1 gallon of water and will stay active for 2-3 days.

FLO WE R FOOD

Once arranged in a vase, flowers benefit from a little bit of food added to the water to keep them vibrant. Two popular products on the market are Flower Food 300 from Floralife and Universal Flower Food from Chrysal. If you want flowers such as peonies, garden roses, and lilies to open and color-up quickly for a wedding or other event, re-cut stems and put into warm water with this solution.

cArInG FOr yOUr cUT FLOWErS

H Y D R AT I O N C AT E G O R I E S

any of the varieties listed in this guide fall into one of the following hydration categories which are indicated in their plant profile. Where no hydration category is listed, consider what your flowers are being used for, as this will determine if they will be stored in holding solution or put into water containing flower food. If you want your flowers to hold for any length of time, cut and place them into holding solution. If you’re using your flowers in a mixed bouquet or for wedding work, cut and place into water with flower food. If the weather is hot, be sure to cut and place blooms directly into hydrator to give them a leg up in the heat and then transfer to either holding solution or flower food depending on their end use.

W IMpY D RI N k ER S

A few really great cuts have a hard time getting hydrated immediately after harvest, but once plumped up, make fantastic, long lasting bouquet ingredients. Immediately after harvest, dip freshly cut stems into Quick Dip for a few seconds and then place into water containing © FLOrET | FLOrETFLOWErS.cOM

hydrator. This treatment works like magic for hydrating and perking up wilt-prone flowers and foliage such as scented geranium, dusty miller, hydrangea, basil, honeywort, and hellebores. If you’re storing or delivering to florists, leave Wimpy Drinkers in water with hydrator. If you don’t have hydrator, directly after harvest dip the bottom few inches of the stems into boiling water for 7-10 seconds and then place into cool water.

WOODY bRANCH E S

Many shrubs and flowering trees are great in bouquets, but require a little bit of extra effort to ensure that they quickly take up water through their thick stems. Cut during the coolest part of the day, remove the lower leaves and split the bottom 2-3 inches of the stem ends with heavy-duty clippers. Dip the split ends into Quick Dip or boiling water for 7-10 seconds and then place immediately into a bucket of water with hydrator. Place the bucket into a cool place for at least 6 hours before using. If you’re storing in the cooler or delivering to florists, leave Woody Branches in water with hydrating solution. HydrATIOn cATEGOrIES

SA ppY STE M S

Some flowers, such as euphorbia and daffodils, emit a toxic sap that can damage other flowers if not handled properly. For fresh cut euphorbia, dip stem ends into boiling water for 7-10 seconds to stop the flow of milky sap. Daffodils should be cut and placed into their own separate bucket and left to rest for 3-4 hours before mixing with other ingredients. Take caution to not re-cut stems after treatment or the sap will start oozing again. If you’re storing or delivering to florists leave Sappy Stems in water with holding solution. Wear long sleeves and gloves when harvesting euphorbia and daffodils as their toxic sap can cause skin irritation.

DI RT Y F LO W E RS

There are a handful of garden flowers that have a bad habit of turning the water in their vases dark and murky overnight, even with floral preservative. Black-eyed Susans, yarrow, kale, chrysanthemums, and zinnias all fall into this category. A great way to combat this undesirable trait is to add a few drops of bleach or a slow release chlorine tablet to the water.

A nOT E On dA HL I A S A nd p OppIE S

Dahlias have gotten a bad rap over the years for not making the best cut flowers. While not a super long lasting cut, 5-6 days can be expected if harvested at the right stage and hydrated immediately. Either place freshly cut stems into water with hydrator or into 160-180°F (71-82°C) water and allow to cool for an hour. Poppies too often miss the list of great cut flowers because of their perceived short vase life. But the trick with these ephemeral beauties is to sear the stem ends, using either a flame or boiling water for 7-10 seconds. Do this, and nearly a week can be had in the vase.

HydrATIOn cATEGOrIES

EXTENDED STORAGE

f you’re just getting started with growing cut flowers, a basement or shady back porch will help keep blooms cool after harvest. But if you decide to take the plunge and pursue flowers as a business, having access to a floral cooler is a crucial key to success. In addition to helping remove field heat from freshly harvested blooms, a cooler will buy you time by expanding your sales window and allow you to hold crops for longer periods of time. Flowers should be held between 34-36*F.

Most flowers and foliage need to be used within a week of harvest, however, there are a few notable exceptions. If you have access to a cooler, the following flowers can be refrigerated and stored for up to a month, allowing you to enjoy them long after their blooms have faded in the garden. If you find that you have more blooms than you can possibly use or sell at one time, tucking away these special stems is a great way to maximize a big flush of flowers and stretch out their season.

ALLI U M : One of the most unique cut flowers that you can grow, these beautiful orb shaped blooms come in every shade of purple you can imagine and sometimes even green or white. The key to holding them for an extended time is to harvest when 50 percent of the florets are open. Flowers can be stored for up to one month in the cooler in water with holding solution. pEON I E S: For the longest

storage, it’s important to harvest peonies during the “soft marshmallow stage.” Buds should be colored and plump, and feel like a marshmallow when gently squeezed. Remove most of the foliage and wrap the bundles in newspaper. These can be stored dry in the cooler for up to a month before use. For home gardeners, peonies can be stored in the produce section in the refrigerator. After harvest, place bundles into a plastic bag with a few dry paper towels inside to absorb any moisture. Be sure to check for signs of rot every week and discard any that begin to show signs of decay. When it’s time to use them, re-cut the stem ends and let them rest in water with hydrator for 3-4 hours before arranging.

T ULIp S: These spring gems are

some of the earliest and showiest flowers you can grow. Harvest when the flower buds are just beginning to color up by pulling individual stems gently out of the ground, leaving the bulb attached. You can then store upright in the cooler for up to one month. The bulb will continue to provide a food source during storage. When it’s time to use them, remove the bulb and place into water with flower food.

n the following pages you will find profiles for 100 of the most loved and commonly grown seasonal flowers, including the proper stage of harvest for each, plus special instructions and approximate vase life expectancy. I have listed common names in cases where it is unlikely the plant would be mistaken for something else. Where further clarification may be helpful, I’ve also listed botanical names. My hope is that this reference guide will help you gain more confidence and success with your cut flowers by avoiding all of the painful mistakes I made in the early years. Whether you are harvesting flowers for market or your dining room table, these tricks will help you get the maximum enjoyment out of your seasonal blooms.

EXTEndEd STOrAGE

F LOW E R S A TO Z

AkE bI A W O O dy

VA SE L I F E: 6 - 8 d Ay S

Wide harvest window. For flowers, harvest vines as soon as blooms appear. For foliage, cut older, woodier stems. Quick Dip and place into water with hydrator.

ALLIU M

AMARANTH

VA SE L I F E: 14 dAy S

VA SE L I F E: 7-10 dAy S

Harvest when 50 percent of the florets are open. Flowers can be stored for up to one month in the cooler if holding solution is used.

AN E M O N E

b ACH E LOR â&#x20AC;&#x2122;S b U T TON

VA SE L I F E: 7-10 dAy S

VA SE L I F E: 6 -10 dAy S

Harvest when buds are fully colored. Can be stored in water with holding solution for up to 5 days in the cooler.

Harvest when blooms are one-quarter to half open. If picking entire sprays, cut when half the flowers are open.

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A- b

Harvest upright varieties when seed heads are about three-quarters open. Harvest cascading varieties when the tassels begin to elongate. Remove foliage so the spikes and tassels are more visible.

bASIL

C en ta u r e a C Ya n u S

WIMpy

VA SE L I F E: 7-10 dAy S

Harvest when stems begin to toughen, or as soon as flowers begin to form. Cut during the coolest part of the day to minimize wilting. Quick Dip and place into water with hydrator.

FLOWErS A-Z

F LOW E R S A TO Z

bE E bA L M WIMpy

VA SE L I F E: 7-10 dAy S

bE E CH

fa g u S S Y lvat i C a

W O O dy

VA SE L I F E: 14 dAy S

bE LLS OF IREL A N D WIMpy

VA SE L I F E: 7-10 dAy S

Harvest when flower whorls begin to turn from green to purple. Harvest during the coolest part of the day to minimize wilting. Place into water with hydrator.

Harvest when foliage becomes leathery to the touch. Quick Dip and place into water with hydrator. After stems have been conditioned, Beech can be used out of water for arbors and garlands.

Harvest once green bells start to form along the stem and remove leaves from the lower half of the stem because they will yellow prematurely. On warm days, harvest into water with hydrator.

bI T T E RS W EET

b L ACk- E YE D SU SANS

bU pLE U RUM

W O O dy

VA SE L I F E: 14 d Ay S

Harvest when fruit pods are greenish yellow. Cut before pods have popped opened, or they will shatter when handled. Remove all foliage. Bittersweet can also be dried.

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ruDBeCKia

dIrT y

VA SE L I F E: 7-10 dAy S

Harvest when flowers are just beginning to open. Place into water with chlorine tablet, or a few drops of bleach.

VA SE L I F E: 8 -10 dAy S Harvest when flowers are fully open to avoid wilting. Fresh flowers last a long time in the vase with or without flower food.

FLOWErS A-Z

F LOW E R S A TO Z

CA-C H

CA L E N D U L A

CANDYT U FT

CANT E R bU RY bEL L S

VA SE L I F E: 6 - 8 d Ay S

VA SE L I F E: 7 dAy S

VA SE L I F E: 10 -14 dAy S

Harvest when one-quarter to one-third of the florets on a stem are open. A beautiful early airy filler, but has an unpleasant smell.

Harvest when just a few flowers are open on a stem. An extremely long lasting cut flower.

C H I N E SE FORG E T-ME -NOT

CH OCOLAT E LACE F LOW ER

Harvest when flowers are three-quarters open. Foliage is sticky so wear gloves when harvesting.

CHI N A A ST ER

C a l l i S t e p h u S C h i n en Si S

VA SE L I F E: 5 -7 dAy S Harvest single stemmed varieties when flowers are 50 percent open. For spray varieties, harvest when one-quarter of the flowers on a stem have opened.

iBeriS amar a

C Y n o g lo S Su m a m i a B l e

WIMpy

VA SE L I F E: 5 -7 dAy S

Harvest when one-quarter of the flowers are open on a stem. Forget-Me-Nots are prone to wilting in the heat; harvest during the coolest part of the day and place directly into water with hydrator.

C a m pa n u l a

D a u C u S C a r ota

VA SE L I F E: 6 - 8 dAy S Pick when flowers have fully opened and lie flat. If harvested earlier, stems have a tendency to wilt. Place into water with hydrator.

FLOWErS A-Z

F LOW E R S A TO Z

C H-CO

CHRYS AN T H EM U M

CLE MAT IS

CO LU MbIN E

VA SE L I F E: 14 d Ay S

VA SE L I F E: 7 dAy S

VA SE L I F E: 6 - 8 dAy S

Harvest individual stems when the flowers are one half to two-thirds open. For spray varieties, harvest when one-quarter of the flowers on a stem have opened.

Harvest blooms when one-quarter of flowers on a stem have opened. For foliage, harvest when stems and leaves become leathery. Quick Dip and place into water with hydrator.

CO C kS CO Mb

CORNCOC kLE

C elo Si a

VA SE L I F E: 10 -14 d Ay S Harvest once flower heads reach desired size, but before they go to seed. Strip 80 percent of the foliage off during harvest. Do not put into the cooler.

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a g r o S t em m a

WIMpy

VA SE L I F E: 5 -7 dAy S

Harvest when 1-2 flowers on a stem are open. Place into water with hydrator.

Harvest when one-third of flowers on the stem have opened, and before any begin to drop their petals.

CO S MO S VA SE L I F E: 5 - 6 dAy S Harvest when buds are just cracking, but havenâ&#x20AC;&#x2122;t fully opened. For double varieties, let open half-way before picking.

FLOWErS A-Z

F LOW E R S A TO Z

CR A bA p pL E VA SE L I F E: 7 dAy S Harvest blooms when one-quarter of flowers are open on the stem. Strip the bottom third of foliage and split the woody stem ends. For fruit, harvest at desired size, remove most of the foliage, and split stem. Quick Dip and place into water with hydrator.

CRE SS

CROCOSM IA

VA SE L I F E: 7-10 dAy S

l ep i D i u m S at i v u m

Harvest when seed pods are fully formed and the top blooms have faded.

CUp- AN D -S AU C ER vI NE

DA FFO D IL

Co B a e a SC a n D en S

WIMpy

VA SE L I F E: 4 - 5 dAy S

Harvest individual flowers just as they open. Sear stem ends in boiling water for 7-10 seconds or Quick Dip before placing in water.

C R-D

SAppy

VA SE L I F E: 7 dAy S

Harvest when blooms have reached the “goose neck” stage and have not yet opened. Place stems into a separate bucket and rest for 4-5 hours to allow stems to release sap. Do not re-cut stems after treatment. Daffodils can also be stored dry in a cooler for up to 7 days. Store in upright position to prevent stem bending.

Harvest flowers when lower buds are just opening. If left to mature, pods will form once flowers drop and can be used as a textural ingredient in autumn bouquets.

DA H LIA VA SE L I F E: 5 -7 dAy S Cut when blooms three-quarters of the way open, but not overly ripe. To do this, check the back of each flower head, looking for firm and lush petals versus papery or slightly dehydrated ones. Place into water with hydrator, or sear stems ends by placing into 160-180°F (71-82°C) water and allow to cool for 1 hour. FLOWErS A-Z

F LOW E R S A TO Z

D E Lp HIN I U M

DILL

VA SE L I F E: 7- 9 dAy S

VA SE L I F E: 7-10 dAy S

Harvest when bottom third of flowers on stem are open. Delphinium is extremely ethylene sensitive; keep away from ripening fruit.

E Up HO Rb I A SAppy

VA SE L I F E: 7 dAy S

Harvest when flowers are fully colored but not completely open. Sear stem ends for 7-10 seconds in boiling water. Use caution and wear gloves when harvesting Euphorbia, as the sap is irritating to the skin and eyes.

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Harvest when flower heads are fully developed and bright yellow

EU R Op E AN H ORN bE AM C arpinuS Betul a

W O O dy

VA SE L I F E: 14 dAy S

Harvest when foliage is leathery to the touch. Quick Dip and place into water with hydrator. After stems have been conditioned, Hornbeam can be used out of water for arbors and garlands.

D -F

DU ST Y MILL ER Sen e C i o C i n e r a r i a

WIMpy

VA SE L I F E: 7-10 dAy S

Harvest when stems are mature and firm. Foliage is prone to wilt so harvest during the coolest part of the day. Quick Dip and place into water with hydrator.

FA LS E qU E E N AN N Eâ&#x20AC;&#x2122;S L AC E ammi majuS

VA SE L I F E: 6 - 8 dAy S Pick when 80 percent of the flowers on a stem are open. If harvested much earlier, stems have a tendency to wilt. Can cause skin irritation so wear long sleeves and gloves when harvesting. Place into water with hydrator.

FLOWErS A-Z

F LOW E R S A TO Z

F Ev E R F EW

l i n u m u Si tat i S Si m u m

VA SE L I F E: 7-10 dAy S

VA SE L I F E: 10 dAy S

Harvest when one-quarter to one-half of the flowers on a spray are open.

FORSYT HIA

FLAX

ta n a C e t u m pa r t h en i u m

Harvest after the flowers drop their petals and leave behind their seedpods. Over time, the green pods fade to gold and can be dried.

F-G

W O O dy

VA SE L I F E: 7-10 dAy S

Harvest stems when buds start to swell. Forsythia foliage is a long-lasting cut if picked after it has firmed up and placed directly into water with hydrator.

F OXG LOv E

FRIT ILLARIA

G LADIOLUS

VA SE L I F E: 6 - 8 d Ay S

VA SE L I F E: 6 -7 dAy S

VA SE L I F E: 7-10 dAy S

Harvest when just a few bottom blossoms are open, before the bees find the flowers.

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Harvest when half to three-quarters of the blossoms are open.

Harvest when the bottom 2-5 blossoms on a spike are colored up.

FLOWErS A-Z

F LOW E R S A TO Z

G -H

e C h i n o p S B a n n at i C u S

Cl arKia amoena

G ODE T IA

G LO bE AMAR A N TH

VA SE L I F E: 7-10 dAy S

VA SE L I F E: 5 dAy S

VA SE L I F E: U p T O 14 dAy S

GLO bE T H I ST L E

Harvest when a majority of the globe has turned blue, but before the flower petals begin to form. Foliage will yellow prematurely so remove at harvest.

Harvest when the first blossom on each stem opens. While individual flowers only last a handful of days, they are quickly replaced with new blooms.

G RA p E HYAC I NT H

Harvest when one-third to half of the florets are open.

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Harvest when the flowers have colored up and stems are firm. If drying, let them open completely and hang upside down in a warm, dark spot for a few weeks.

H E LLEb ORE S

m u SC a r i a z u r eu m

VA SE L I F E: 7 dAy S

g o m p h r e n a g lo B o S a

WIMpy

VA SE L I F E: 6 - 8 dAy S

Harvest after the stamens of the flower are gone and seeds have begun to form. The more developed the seed pods, the sturdier the cut hellebore will be and the longer it will last. Quick Dip or sear stem ends in boiling water and place into water with hydrator.

H ONE YWORT Cerinthe ma jor

WIMpy

VA SE L I F E: 7-10 dAy S

Harvest once flowers are fully formed on arched stems, but before seeds start to form. Pick during the coolest hours of the day. Quick Dip or sear stem ends in boiling water and place into water with hydrator. Stems have a tendency to flop after harvest so wrap the top two-thirds in a paper collar during conditioning for straighter stems. FLOWErS A-Z

F LOW E R S A TO Z

HO pS

H YACINT H

H YACINT H bEA N

VA SE L I F E: 7 dAy S

VA SE L I F E: 7-10 dAy S

Harvest any time after flower bracts have formed. Foliage is scratchy so wear gloves and long sleeves when harvesting.

HYD R AN G EA W O O dy

H -j

VA SE L I F E: 7-10 dAy S

Harvest when flowers are completely open and remove most of the foliage. Quick Dip and place into water with hydrator.

Harvest when one-third to one-half of lower blossoms are open. Can be dry stored in cooler for one week with the bulb on. Remove the bulb when ready to use.

I CE LAND pOpp IE S pa pa v e r n u D i C a l e

WIMpy

VA SE L I F E: 6 -7 dAy S

Harvest when buds are just starting to crack open. Once the flowers open fully, they’re prone to damage; frequent harvesting is recommended. Sear stem ends with flame or boiling water for 7-10 seconds.

Harvest when the purple beans have fully formed.

jA pANE SE ANEM ON E VA SE L I F E: 7 dAy S Pick when one-quarter of the flowers on a stem have opened. As older blooms fade, new ones appear.

FLOWErS A-Z

F LOW E R S A TO Z

kALE / O RN A M EN TA L CAbbAG E dIrT y

VA SE L I F E: 14 d Ay S

LAR kS p U R

LAvAT E RA

VA SE L I F E: 6 -7 dAy S

VA SE L I F E: 7-10 dAy S

Harvest when flower heads resemble a rose blossom. Remove all of the lower leaves. Cabbage makes the water smell horrible after a few days, so add a few drops of bleach or a chlorine tablet to the water and change frequently.

Harvest when one-third of the blossoms are open on a stem. Larkspur is extremely ethylene sensitive; keep away from ripening fruit.

LE UCOjU M

LILAC

VA SE L I F E: 7-10 dAy S Harvest when two-thirds of the flowers have unfurled.

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k-L

W O O dy

VA SE L I F E: 5 - 6 dAy S

Harvest when three-quarters of the flowers on the bloom cluster are open. Immediately after harvest, remove many or all of the leaves. Using heavy clippers, recut the stem ends and slice vertically up the stem 2-3 inches. Quick Dip and place into water with hydrator.

Harvest when just a few flowers have opened on the stem.

LILY VA SE L I F E: 7-10 dAy S Harvest when the buds are colored and the bottom flower is just beginning to open. Remove pollen anthers as the flowers mature to prevent staining.

FLOWErS A-Z

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LI S I AN T H U S

eu S to m a g r a n D i f lo r u m

VA SE L I F E: 10 -14 d Ay S

LOv E IN A p U FF vINE C a r D i o Sp er m u m h a l i C a C a B u m

WIMpy

VA SE L I F E: 6 -7 dAy S

L-M

LOvE- IN- A-MIST n i g e l l a pa p i l lo S a

VA SE L I F E: 7 dAy S

Harvest stems once they are covered in little green lanterns. Cut during the coolest part of the day. Quick Dip and place into water with hydrator.

Harvest flowers when they are three-quarters open. For pods, harvest when formed. Can also be dried by hanging upside down in a warm, dark place for 2-3 weeks.

LUp IN E

MARIG OLD

MILLE T

VA SE L I F E: 7 dAy S

VA SE L I F E: 8 -10 dAy S

VA SE L I F E: 14 dAy S

Snip out the first flower and let the rest of the stem develop a bit more. Harvest when there are 2-3 open blooms.

Harvest when bottom florets are just opening.

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Harvest when flowers are about half-way open and strip most of the foliage.

Harvest any time after the heads have emerged from the sheaf, but before color fades and they begin to drop little seeds.

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MI N T WIMpy

VA SE L I F E: 7 dAy S

Harvest once stems have become firm and when wiggled, are no longer floppy. Strip lower third of foliage. Quick Dip and place into water with hydrator.

N I N Eb A Rk

p h Y So C a r p u S o p u l i f o l i u S

W O O dy

VA SE L I F E: 10 -14 d Ay S

Harvest when foliage is leathery and tips are no longer floppy. For flowers in the spring, harvest when buds are colored, but are not yet open. Strip the bottom third of the stem. Using clippers, split the woody stem ends vertically a few inches. Quick Dip and place into water with hydrator.

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NAST U RT IU M VA SE L I F E: 7-10 dAy S Harvest flowers just as they are opening. If using entire vines, harvest when foliage becomes leathery or firm to the touch.

NICOT IAN A WIMpy

ORACH

Can be harvested in the foliage stage or once seeds have formed. For foliage, dip stems in boiling water for 7-10 seconds. Seeded stems require no special treatment.

VA SE L I F E: 7 dAy S

Harvest when one-third of flowers are open on a stem. Flowers are wilt prone, so harvest during the coolest part of the day and place into water with hydrator.

ORE G AN O

at r i p l e x h o r t e n Si S

VA SE L I F E: 14 dAy S

M -O

dIrT y

VA SE L I F E: 7 dAy S

Harvest when one-third of flowers are open on a stem. Add a few drops of bleach or chlorine tablet to the water.

FLOWErS A-Z

F LOW E R S A TO Z

O-q

OR N AME N TAL G R A S S ES

pE ONY

pH LOX

VA SE L I F E: 7 dAy S

VA SE L I F E: 6 -7 dAy S

VA SE L I F E: 5 -7 dAy S

Seed heads should be harvested as soon as they emerge to avoid pollen shed.

pIN CUS HI ON F LO W ER SC a B i o S a

VA SE L I F E: 7-10 dAy S Harvest when flowers are still in the bud stage or just beginning to open.

For the longest vase life, harvest when the buds feel like a “soft marshmallow” when squeezed. For extended storage instructions, see page 12.

Harvest when just a few flowers are open, no more than half.

pINE AppLE SAG E

q U INCE

S a lv i a el e g a n S

WIMpy

VA SE L I F E: 7-10 dAy S

Harvest when foliage has fully matured, and stems are woody, or after flower spikes have begun to form. Quick Dip and place into water with hydrator.

W O O dy

VA SE L I F E: 7-10 dAy S

Harvest stems when flower buds are swollen and colored.

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RAN UN C U LU S VA SE L I F E: 8 -10 d Ay S Cut when buds are colored and squishy like a marshmallow, but not completely open. Can be picked more mature but will be more difficult to transport.

ROSEMARY W O O dy

VA SE L I F E: 7-10 dAy S

Harvest at any stage throughout the season.

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R ASpb E RRY G RE E NS r u B u S i D a eu S

W O O dy

RE D-LE AF H Ib IS C US h i B i S C u S a C e to Sel l a

VA SE L I F E: 10 -14 dAy S

Harvest when foliage has become leathery and firm. Quick Dip and place into water with hydrator.

ROSE VA SE L I F E:5 dAy S Harvest when flowers are one-third open. Quick Dip and place into water with hydrator. Put into the cooler until ready to use.

R-S

VA SE L I F E: 7 dAy S Harvest when the foliage is leathery and tips are no longer floppy. Quick Dip and place into water with hydrator.

SCE NT E D G E RA N IUM p el a r g o n i u m

WIMpy

VA SE L I F E: 7- 8 dAy S

For best results, wait to harvest until the plants have matured enough for the stems to harden up a bit. Harvest during coolest part of the day and remove foliage from lower half of stems. Quick Dip and place into water with hydrator.

FLOWErS A-Z

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S E A HO L LY

SE DU M

VA SE L I F E: 7-10 dAy S

VA SE L I F E: 10+ dAy S

Harvest when flowers turn blue, but before pollen shows. Remove most of foliage because it will yellow prematurely. Unique, textural filler but has a very unpleasant smell.

Harvest any time after flower heads form. Long harvest window from early summer to autumn.

S N Ap D R AG O N VA SE L I F E: 7-10 dAy S Harvest when just the bottom 2-3 flowers are open before they can be pollinated by insects. If being stored, make sure they stand upright or flower stems will bend.

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SOA pWORT

Saponaria offiCinaliS

WIMpy

VA SE L I F E: 7 dAy S

Harvest when one-third of the flowers on a stem are open. Place into water with hydrator.

SH ISO

p er i l l a f r u t e S C en S

WIMpy

VA SE L I F E: 14 dAy S

Harvest when foliage has become thick and stems are woody, or any time after a flower spike begins to emerge. Quick Dip and place into water with hydrator.

STOC k

m at t h i o l a

VA SE L I F E: 7-10 dAy S Harvest when half the florets on a stem are open. Keep out of high heat or vase life will be significantly shortened.

FLOWErS A-Z

F LOW E R S A TO Z

S -T

S UN F LO W ER

SWE E T pE AS

VA SE L I F E: 7- 9 dAy S

VA SE L I F E: 4 - 5 dAy S

Harvest as soon as the first petals on a bloom start to lift off of the central disk. Strip threequarters of the leaves from the stem.

Harvest when there are at least two unopened flowers at the tip of a stem. Sweet peas are fond of sugar so place directly into water with flower food.

Harvest when the first few flowers on a stem begin to open. Stems continue to grow after cut so keep this in mind when arranging.

S WE E T W I L L I A M

T ICkSE E D

T UbE ROSE

VA SE L I F E: 14 d Ay S

VA SE L I F E: 7 dAy S

VA SE L I F E: 7-10 dAy S

D i a n t h u S B a r B at u S

Harvest when 2-3 flowers on a stem are open.

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Co r e o p Si S

Harvest when two-thirds of the flowers on the stem have opened and place into water with hydrator.

SWE E T ROCk ET h e Sp er i S m at r o n a l i S

WIMpy

VA SE L I F E: 6 -7 dAy S

Harvest when 2-3 florets on a stem are open and the rest are showing color. Can be picked when more mature, but ideally, when no more than half of the florets open.

FLOWErS A-Z

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T ULI p VA SE L I F E: 9 -12 d Ay S Harvest when flowers are in bud, with just a hint of color showing on the outer petals. For extended storage, pull individual stems gently out of the ground, leaving the bulb attached. Store upright in the cooler for up to one month. When it’s time to use them, remove the bulb

vI bU RNU M W O O dy

VA SE L I F E: 7-10 dAy S

For snowball types, harvest when blooms are green. For all other flowering types, harvest when one-third of the florets are open. Harvest berry varieties any time after fruit appears, but before it fully ripens and becomes soft. Quick Dip and place into water with hydrator.

T- Z

YA RRO W dIrT y

VA SE L I F E: 5 -7 dAy S

Harvest when at least three-quarters of florets are open on flower heads and pollen is showing. If picked too early, flowers will wilt and not recover. Place into water with chlorine tablet or bleach.

ZI N N I A dIrT y

VA SE L I F E: 7 dAy S

To test whether a zinnia is ready to harvest, give it the “wiggle test” - grab the stem about 8 inches down from the flower and gently shake it. If the stem is droopy or bends, it is not ready to be cut. If the stem is stiff and remains erect, it is ready to harvest. Zinnias do not like refrigeration, so avoid placing in cooler. Place into water with chlorine tablet or bleach. © FLOrET | FLOrETFLOWErS.cOM

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